Melt butter in a large skillet over medium-high heat. Cook onions and celery until softened, about 5 minutes. Add broth and pepper. Bring to a boil.
Recipe
Main Dish
Skillet Chicken and Noodles
Primary Media
Author
Hy-Vee Test Kitchen
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Description
We take the classic, but put it in a skillet. Use Hy-Vee Short Cuts vegetables to cut down on time.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee butter | ||
| ½ c. onions, diced | ||
| ½ c. celery, diced | ||
| 3 c. Hy-Vee chicken broth | ||
| ⅛ tsp. Hy-Vee pepper | ||
| ¼ c. Hy-Vee flour | ||
| 1 c. Hy-Vee skim milk | ||
| 1 Hy-Vee large egg | ||
| 2 c. chicken breast, cooked, diced | ||
| 2 c. Hy-Vee wide egg noodles, cooked | ||
| 2 c. Hy-Vee frozen mixed vegetables |
Things To Grab
- Large skillet
- Small bowl
- Whisk
Directions
Meanwhile, place flour in a small bowl. Gradually whisk in milk, stirring thoroughly. Stir in egg; set aside.
When broth boils, stir in chicken and noodles. Return to a boil. Gradually stir in flour mixture and bring to a boil. Stir in mixed vegetables. Heat through before serving.
- Variations:
Place mixture in a 2-quart casserole dish. Top with Hy-Vee refrigerator biscuits and bake according to biscuit package directions.
Use leftover cooked turkey breast instead of chicken breast.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 95mg
- Sodium: 520mg
- Total Carbohydrates: 26g
- Protein: 22g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 6%
0%
Potassium 8%
Recipe Source:
Hy-Vee chicken broth package.